The second programme deals with the mechanics of flight. Getting into the air is by far the most exhausting of a bird's activities, and Sir Attenborough observes shearwaters in Japan that have taken to climbing trees to give them a good jumping-off point. The albatross is so large that it can only launch itself after a run-up to create a flow of air over its wings. A combination of aerodynamics and upward air currents (or thermals), together with the act of flapping or gliding is what keeps a bird aloft. Landing requires less energy but a greater degree of skill, particularly for a big bird, such as a swan. Weight is kept to a minimum by having a beak made of keratin instead of bone, a light frame, and a coat of feathers, which is maintained fastidiously. The peregrine falcon holds the record for being fastest in the air, diving at speeds of over 300 km/h. Conversely, the barn owl owes its predatory success to flying slowly, while the kestrel spots its quarry by hovering. However, the true specialists in this regard are the hummingbirds, whose wings beat at the rate of 25 times a second. The habits of migratory birds are explored. After stocking up with food during the brief summer of the north, such species will set off on huge journeys southwards. Some, such as snow geese, travel continuously, using both the stars and the sun for navigation. They are contrasted with hawks and vultures, which glide overland on warm air, and therefore have to stop overnight.

The next instalment focuses on dietary needs and how different species have evolved beaks to suit their individual requirements. The latter come in a multitude of forms. Blue tits and goldfinches have beaks akin to tweezers, with which to extract seeds, while the hawfinch's razor-like bill can deal with a cherry-stone. However, the crossbill is the only finch that can twist its mandibles in opposite directions. Jays store acorns for winter by burying them in the ground, whereas woodpeckers can keep up to 60,000 of them in one tree trunk. Sap is also desirable, and there are a variety of methods used to obtain it. The hoatzin is the only specialised leaf-eater, and accordingly has a digestive system more akin to that of cattle. Plants recruit birds to aid pollination, and offer nectar as a reward. Hummingbirds eat little else, and the sword-bill's beak is the longest of any bird in relation to its body. Insects are also highly prized, and Galapagos finches are shown to possess some ingenuity as they not only strip bark, but also use 'tools' to reach their prey. Crows are hailed as being among the most intelligent birds, and one is shown using a twig to spear a grub within a fallen log. The robin is an opportunist, and Sir Attenborough observes one seizing morsels as he digs a patch of earth. In South America, a cattle tyrant sits atop an obliging capybara and uses its vantage point to spot passing food that may be dislodged by its grazing partner.

This episode examines those birds whose sustenance comes from flesh and their methods of hunting. In New Zealand, Sir Attenborough observes Keas, parrots that do not eat meat exclusively, raiding a shearwater's burrow for a chick. However, it is the dedicated birds of prey, such as owls, buzzards, eagles, falcons and vultures, to which much of the programme is devoted. In order to spot and pursue their victims, senses of sight and hearing are very acute. Vultures are the exception, in that they eat what others have left, and once a carcass is found, so many birds descend on it that the carrion seems submerged beneath them. The Turkey Vulture is an anomaly within its group, as it also has a keen sense of smell. Eagles defend their territory vigorously, and a pair of sea eagles are shown engaging in an aerial battle. The Galápagos Hawk hunts Marine Iguanas, but can only do so when its quarry is vulnerable, during the breeding season. The African Harrier Hawk has adapted to extracting burrowing animals by virtue of an especially long, double-jointed pair of legs. By contrast, a shrike is not equipped with the requisite sharp beak and talons needed for butchery, and so dismembers its kill by impaling it on the thorns of acacias. The Lammergeier eats bones, and will drop them on to rocks from a great height in order to break them down to a digestible size. Also featured are the Eurasian Sparrowhawk, Goshawk and Peregrine Falcon.

Travel to heart of the Sun, our star, a cauldron of superheated gases that writhe and contort along immense magnetic field lines. Discover how even life itself is forged in the heart of stars. We are made of stardust.

Andrew Marr tells the story of the first empires which laid the foundations for the modern world. From the Assyrians to Alexander the Great, conquerors rampaged across the Middle East and vicious wars were fought all the way from China to the Mediterranean. But this time of chaos and destruction also brought enormous progress and inspired human development. In the Middle East, the Phoenicians invented the alphabet, and one of the most powerful ideas in world history emerged: the belief in just one God. In India, the Buddha offered a radical alternative to empire building - a way of living that had no place for violence or hierarchy and was open to everyone. Great thinkers from Socrates to Confucius proposed new ideas about how to rule more wisely and live in a better society. And in Greece, democracy was born - the greatest political experiment of all. But within just a few years, its future would be under threat from invasion by an empire in the east...

It is time to see if personalised dieting will work in normal life. The volunteers have been given one of three diets to follow - based on their genes, their hormones and their psychology. But now they are back at home, trying to stick to their personalised diets with all the stresses and temptations of real life. Dr Chris van Tulleken and Professor Tanya Byron discover how our genetic makeup can make temptation difficult to resist, how understanding the brain reveals what makes us comfort eat and what science can tell us about why we make disastrous food choices.